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Why do we throw away pasta cooking water?
unhappy_shopper
Posts: 1,304 Forumite
Do we really need to throw away the liquid after cooking dried pasta?
Are there any alternative uses?
Thanks to Dave below for correcting me.
I meant to have a blank space between throw and away in the title, but I am unable to edit the title now.
Please bear with me.
Are there any alternative uses?
Thanks to Dave below for correcting me.
I meant to have a blank space between throw and away in the title, but I am unable to edit the title now.
Please bear with me.
Mortgage: @ Feb. 2007: £133,200; Apr. 2011: £24,373; May 2011: £175,999; Jun 2013: ~£97K; Mar. 2014 £392,212.73; Dec. 2015: £327,051.77; Mar. 2016: ~£480K; Mar. 2017 £444,445.74
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Comments
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Alternative uses? (We're not American)
Well I'm not going to make a cup of tea with it......0 -
I have a recipe that uses some of the pasta water to make the sauce that the pasta goes into but that is the only I know of
Good luck!Whether you think you can or you can’t, you’re probably right ~ Henry Ford0 -
On the garden? Down the loo to flush? House plants?:A
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Apparently the liquid is good for making sauces with. (Instead of plain boiling water)
It has the starch in it so a natural thickner. Italians always use the pasta liquid in their sauces.
I must confess I only use it at the time and dont save it as to much of a wasted space. The excess goes on the gardenGoal - We want to be mortgages free :j
I Quit Smoking March 2010 :T0 -
IMO some people are too touchy with the way things are spelt (usually it is a mistake but they like to point it out anyway) dont worry about it
If however you do want to edit your title just go to ' Go Advanced' when you go into 'edit' on the post.
sauces are definately a good use for the pasta water0 -
jamie oliver used it to make a sauce with on 30 min meals the other eve:xmastree:Is loving life right now,yes I am a soppy fool who believes in the simple things in life :xmastree:0
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Great to use instead of normal water when you are making bread. Apparently it's something to do with the extra gluten which has escaped into the water during cooking.
Also, if you save even a wee bit of it, it is essential to loosen up your pasta and sauce, especially if you are reheating it. If you just add a bit of water, it makes it taste 'watery', if you add the cooking water, it just makes it nice and loose IYKWIM. I always add soem back in especially when I make pasta for my husband's lunch for reheating in work.Father Ted: Now concentrate this time, Dougal. These
(he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
:D:D0 -
i never think about using it. i've seen some recipes where they say keep back a little, but i also forget to0
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